Apple Crumble Baked Oats

Baked Oats, where have you been all my life. I’ve been making my Blueberry Cheesecake Baked Oats on repeat since sharing the recipe. They were such a hit with you guys, and so naturally I’ve been experimenting with new flavours… and this one takes the cake.

Quite honestly this is like eating apple crumble for breakfast, but with a lot more protein and less sugar. We have so much good stuff going on here - the goodness of oats which are a slow releasing carb, plus banana for potassium, apples and of course protein to help keep you full for longer. Honestly, try it at least once and let me know what you think! Keep in mind these quantities are specifically for meal prep that will last you the week. OR, you can share with your family and get a day or two out of it.

This recipe works out to roughly 30g of protein per serve if you make with the suggested ingredients below.

APPLE PIE Baked OatS

Ingredients

2 cups rolled oats (I used Scotch oats)
2 bananas
60g vanilla protein powder
I used NZ protein whey protein, gourmet vanilla
350ml milk of choice
I like calci trim as it’s higher protein than regular milk
1 tsp baking powder
1 cup frozen diced apple
1 tsp maple syrup
6 TBS high protein yogurt or greek yogurt
1 tsp cinnamon

For the ‘crumble’
3/4 cup oats mixed with 1-2 TBS smooth peanut butter

Method:

1. Mash bananas into bottom of a dish roughly 20 x 30cm (preferably one that has a lid)

2. Add oats, baking powder & protein powder

3. Pour in milk and mix everything together

4. In the microwave, heat your diced apples, maple syrup & cinnamon for 1 min to soften them up.

5. Place spoonfuls of the apples on top of your batter, and then do the same with the yogurt

6. Get a spoon and swirl together the yogurt, apples and yogurt - but don’t fully mix them together. You want it to be only just mixed so you can nice clumpy parts of yogurt and apples

7. Mix together your ‘crumble’ which is just peanut butter and oats, it kind of clumps together. Springle this on top of your oats batter

8. Place in the oven for 40 mins at 180 degrees.

9. Once out of the oven, let cool a little and cut into 6 serves. Pop your lid on and place in the fridge.

To Serve:

1. Take out one serve daily, warm in the microwave and add a little fresh yogurt on top. I also add a drizzle of peanut butter or some raspberries. SO GOOD!

Meal Prep: Blueberry Cheesecake Baked Oats

Ok so we can all thank late night instagram scrolling for this one. Although I saw it, thought I saved the recipe and then didn’t and have struggled to find again and had HALF a screenshot of the recipe, but it’s ok as I just ran with my terrible memory (but also pretty good knowledge of baked oats) and think I nailed it first go. So, credit to the lovely lady with the British accent for the Inspo… and half the recipe 🤦🏻‍♀️

Quite honestly this is like eating cake for breakfast. But it’s HEALTHY cake. We have so much good stuff going on here - the goodness of oats which are a slow releasing carb, plus banana for potassium, blueberries with all their amazing properties and of course protein to help keep you full for longer. Honestly, try it at least once and let me know what you think! Keep in mind these quantities are specifically for meal prep that will last you the week. OR, you can share with your family and get a day or two out of it.

Blueberry Cheesecake Baked OatS

Ingredients

2 cups rolled oats (I used Scotch oats)
2 bananas
60g protein powder
I used NZ protein whey protein, gourmet vanilla
420ml calci trim milk
You can sub any milk alternative, I like calci trim as it’s higher in protein than regular milk
1 tsp baking powder
1 cup frozen blueberries
1 tsp maple syrup or honey
6 TBS high protein yogurt or greek yogurt

Method:

1. Mash bananas into bottom of a dish roughly 20 x 30cm (preferably one that has a lid)

2. Add oats, baking powder & protein powder

3. Pour in milk and mix everything together

4. In the microwave, heat your blueberries and maple syrup or honey for 1 min to soften them up.

5. Place spoonfuls of the blueberries on top of your batter, and then do the same with the yogurt

6. Get a spoon and swirl together the yogurt, blueberries and yogurt - but don’t fully mix them together. You want it to be only just mixed so you can nice clumpy parts of yogurt and blueberries

7. Place in the oven for 40 mins at 180 degrees.

8. Once out of the oven, let cool a little and cut into 6 serves. Pop your lid on and place in the fridge.

To Serve:

1. Take out one serve daily, warm in the microwave and add a little fresh yogurt on top. I also add a drizzle of peanut butter. SO GOOD!

Sticky Date Overnight Weetbix You Have To Try!

Ok, I’ve cracked the code. I have tried quite a few variations of overnight weetbix and this one is HANDS down my favourite one. It is caramely and cinamony and delicious. YUM!
My Banoffee High Protein Overnight Weetbix is also super yum if you’re looking for another version to try - but I have to say this one is my favourite.

You can easily make it high protein by making with high protein almond milk, or calci trim (which is naturally high in protein) plus use high protein yogurt.

Ingredients

• 2 Weetbix crushed

• 1/2 cup milk of choice (I used calci trim)

• 1/4 tsp cinnamon

• 2 tsp maple syrup

• 2 dates, diced

• 1/2 cup vanilla yogurt (I used high protein yogurt)

Method

1. Mix all ingredients except fo the yogurt together in a bowl & then spread into the bottom of a small container or jar

2. Layer yogurt on top

3. Top with a sprinkle of cinnamon and weetbix

4. Cover and refrigerate overnight
   
   If you’re making for the family, multiply the ingredients by the number of people and make a slab of it! Place in a baking dish or pyrex to rest overnight.

High Protein Banoffee Overnight Weetbix

Overnight weetbix is all the rage on TikTok, and I’m here for it. Normally the only thing I’d make with weetbix is a chocolate weetbix slice, but this is also a great option… and a much healthier one! I first started having a version of this a few years ago following my gastric bypass surgery as it’s great for puree stage, but this version is a lot better with more textures and flavour. Making it a high protein version will also mean it will keep you full for much longer. I have a few variations I’m working on, but for now enjoy my High Protein Banoffee Overnight Weetbix!

Ingredients:

• 2 Weetbix​ crushed

• 1/2 Cup So Good High Protein Almond Milk

• 1/2 cup high protein vanilla yogurt

• 1/2 small banana

• Chopped nuts

• Smooth peanut butter or create your own peanut butter drizzle by mixing peanut butter with Maple Syrup to sweeten it up, and a little bit of hot water.

Method:

1. Crush your weetbix and mix with almond milk, spread into the bottom of a small container or jar

2. Put a layer of slice banana on top, and then some peanut butter drizzle & yogurt

3. Drizzle a little peanut butter and chopped peanuts, and some crushed weetbix if you’d like some extra crunch on top

4. Cover and refrigerate overnight
   
   If you’re making for the family, multiply the ingredients by the number of people and make a slab of it! Place in a baking dish or pyrex to rest overnight.
   
   
   

Banana & Peanut Butter Protein Bircher

A few months ago I discovered a delicious bircher recipe from Two Raw Sisters. It’s very similar to the overnight oats recipes I have here on my website already, but I decided to give it a go for something new and loved it! In my opinion, it’s the raisins /cranberries and spices that make it. Because I have very specific protein goals, I’ve made a few tweaks to their recipe and wanted to share because it’s been a hit in our household.

I like to make up a double batch so that breakfast is sorted for 2 days running, and it’s just one less thing to think about in the morning. The below serving is for 1, just double it for 2 people or quadruple to make breaky for 2, for 2 mornings. You get the idea. If you don’t have protein powder, don’t stress, it will work just fine without, I just like to add more protein to breakfast to make me full for longer.

You can totally eat on it’s own as it’s super yummy as is, but I like to add some yogurt for extra creaminess, fresh banana and maybe a little PB or berries for some tang.

Protein Tips: I use the Vanilla protein powder from NZ Protein, it’s a whey based protein and is non grainy and delicious. The other option I always have is tasteless protein from Feel Good Protein which is a collagen base. To up the protein I use calci trim milk (as it’s higher than standard milk), but you can sub for a DF alternative or whatever milk is your fave. The peanut butter is also going to add some protein in there for you.

Serves 1

Banana & Peanut Butter Protein Bircher

Ingredients
1/2 cup oats (I used Scotch Oats)
3/4 cup calci trim milk
1 TBSP chia seeds
1/4 tsp cinnamon
1/4 tsp ground ginger
1/2 banana mashed
1 TBSP peanut butter
1 TBSP vanilla protein powder
handful raisins for cranberries

Method

Mix all ingredients together in a bowl, cover and pop in the fridge to thicken overnight. Top with your fave toppings or eat as is.

If you’re wanting something warmer for winter, try my Scottish Porridge or Baked Oats.

Justine's Scottish Porridge

OK, lets just start off by saying that this is probably not MY recipe, some Granny in Scotland probably makes it JUST LIKE THIS so I don’t claim that I’m the first person to have this exact recipe. After all, this recipe came about after visiting Scotland and becoming obsessed with their utterly delicious porridge and then coming home and trying to recreate it. I think i’ve come close - although nothing will ever beat the porridge in Kinlochleven at the Tailrace Inn, Day 3 into hiking the West Highland Way. I decided after being in Scotland already for 4 days that it was time to try porridge, and it was on offer for breaky, so I ordered it.

Porridge at The Tailrace Inn

What was delivered to me by the young man was one of the most delicious things I’ve ever tasted in my life, I was in utter disbelief that THIS was porridge? The same beautiful oaty flavour, but the texture was out of this world. It was so so creamy, like pudding. So of course, I called out to said young man and said please will you ask the kitchen how they made this?!! So off he went embarrassed, and came back with a very rough method on how to make the bowl of deliciousness - in the microwave. There were no quantities, or even what kind of oats to use but just that they had used oats, with milk, honey and a good pinch of salt.
Upon returning to NZ, I tried again and again only to have to clean out the microwave on a daily basis, so took to the stove top where I felt I could better control the experiment (hahaha I tell you, we are getting technical). I realised after days of dissapointment that I was using the wrong oats, so started experimenting with a few different kinds.
The recipe I’m sharing with you today is my personal favourite and I believe the best version.
I’m going to also give some topping suggestions and an alternate recipe in case you can’t find the same kind of oats. So lets do it! Here is my recipe, for a single serve, multiply by however many people you are feeding.

Justine’s Scottish Porridge

My porridge recreation, with toppings of course!

Ingredients & Method

Overnight, soak 1/4 cup steel cut oats* in just enough water to cover them
In the morning, place in a pot with 1/2 cup milk or milk alternative
Add 1 TBS honey and a big pinch of salt

Bring to simmer on a low to medium heat stirring with a wooden spoon for 5-10 mins or until desired consistency is reached. Add more milk as needed.
If you’re next level like me you can buy a spurtle which is an ancient Scottish porridge stirring wooden instrument, but any old wooden spoon will suffice 😂

* if you can not find ‘steel cut oats’, ‘Scotch Oats’ are also good. They are a bit chunkier so I cook them a little longer to get the creaminess, but they are yum. Still soak overnight.

To Serve:
To serve traditionally just pour into a bowl with some honey swirled on top. I myself am all about the toppings, so add a little honey, yogurt, bananas, blueberry and peanut butter - utterly delicious.
Hot tip - I also do hear that a lot of Scottish Grannies add a dash of cream to serve and this makes it ultra creamy.

Alternatives:

Banana & Blueberry Porridge
Make as above, but in the final stages add in a handful of blueberries and some mashed banana so they too go hot. I then top with honey, yogurt and peanut butter but plain is also good.

Dairy Free / Plant Based Porridge
I made this version last week for hubby and we all had it, SO GOOD!
I used the Scotch oats for this version, and subbed the milk for Almond milk and topped with a sprinkle of brown sugar.

Peanut Butter & Chocolate Baked Oats

Woweeeeee this one’s a goodie! I was going to say that this is a breakfast recipe, but last night I had it for dessert, so I’m tempted to say it’s a enjoy-any-damn-time-you-like recipe. It’s crazy good and hit’s the spot ANY time of day if you ask me.

Now, if you’re not a fan of peanut butter, don’t fret! You can add whatever you like to this. Today Aiden had with frozen raspberries baked in and gave it a 9/10. High praise from a 10yr old with very discerning taste.

Peanut Butter & Chocolate Baked Oats

Ingredients
1/2 cup oats
1/2 tsp baking powder
1 banana
1/4 cup almond milk (sub for any kind of milk you like)
1 TBS maple or rice syrup
1 1/2 TBS Cacao
* to make protein oats, use 1 1/2 TBS of Dose & Co’s Choc Protein Powder
1 TBS peanut butter (optional)
* sub for raspberries, blueberries, apple or chocolate chips

Method:
Combine all ingredients except peanut butter in a bowl, then transfer to a ramekin for baking.
Add peanut butter in the centre before popping in the oven.

Air Fryer: Bake 15 mins at 180 degrees
Oven: Bake for 20 mins at 190 degrees

Hot Tip! If you have an air fryer, it’s amazing in there and gets a great crust.

Best enjoyed with a dollop of yogurt on top!

An Overnight Oats Recipe You Should Try!

One thing I love about winter, is hot oats / porridge in the morning when it's cold outside. With it getting a bit cooler in the mornings, I decided to start experimenting with overnight oats as I'd seen a few Instagram stories about how easy they are.  They actually couldn't be any easier!  Once you get the quantities right, they are also pretty hard to beat for creaminess and taste.

My absolute favourite thing is that these are made in advance, so in the morning you just grab them out of the fridge and heat if desired. You can actually make several days worth in advance if you like and have a weeks worth of breakfasts good to go.  The flavour combo's are also endless and kids love them.  This week we have had banana & vanilla, feijoa & pear (feijoa is a fruit found in New Zealand) and peanut butter with banana. All have been great.  The recipe I'm sharing with you today is a plain base that you then just add your fruit to it, or have it on it's own, it's great as is.

I suggest saving your jars and use a wider neck if possible.

Versatile recipes are the best, and you can adapt this one to suit your dietary requirements.  I make it dairy free (also vegan) by using plant based coconut or almond milk & coconut yogurt, but you can totally make it with full fat milk or yogurt.  To make itgluten free, use gluten free oats.

All the ingredients ready to mix - oats, almond milk, coconut yogurt, chia seeds, bananas, maple syrup & vanilla[/caption]

Simple Overnight Oats

1/2 cup rolled oats
2/3 cup coconut or almond milk
2 TBS pain or vanilla coconut yogurt
1 TBS chia seeds
1 TBS pure maple syrup
Protein Powder (optional)
Vanilla essence

For Banana & blueberry: add 1/2 chopped banana and a sprinkle of blueberries
For Feijoa & Pear: add 1/4 pear chopped and flesh of 2 feijoa's
For Peanut Butter & banana: add 1/2 chopped balance + 1 TBS peanut butter

Place all ingredients in a bowl or straight into the jar and mix. Place in fridge to set for at least 4hrs.

Coconut Granola

3 cups rolled outs
1/4 cup coconut oil
1/4 cup coconut (flakes or desiccated)
1/2 cup chopped almonds
1/2 cup chopped raw cashews
1/3 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp cinnamon
1/4 tsp salt
1/2 cup maple syrup or honey

1. Preheat the over to 180 degrees and line baking tray with baking paper.

2. In a large bowl, mix the dry ingredients together

3. In a separate bowl, mix the coconut oil, honey or maple syrup and vanilla

4. Pour the wet ingredients over the dry ingredients and mix well to combine

5. Place on the baking tray evenly and bake for 20 mins until golden brown

6. When cooked, take out of the oven and leave untouched for 45 mins, then add cranberries. Store up to a month in an airtight container.